tifosi77 wrote:I actually averaged over one a day for the first ten or so days. But even I have my limits.

You spend so much time doing high-end, look-how-pretty-I-can-cook meals, but you love the McRib?

That reminds me of the “Food Porn” episode of No Reservations where Anthony Bourdain eats a meal with David Chang and they both admit their culinary guilty pleasures (Bourdain loves KFC’s macaroni & cheese and Chang loves McD’s Chicken McNuggets).

What can I say, we all have our guilty pleasures. Mine are McRibs and Panda Express..... except, I don't feel guilty about indulging in the supreme pleasure of a McRib or a perfectly satisfying plate of chow mein and Beijing beef.

And I think that food porn episode just recently re-ran; it's the one hosted by Ron Jeremy, right? Or was it the first one they did in like season 3 or 4 or whatever? Regardless, they're great episodes.

tifosi77 wrote:And I think that food porn episode just recently re-ran; it's the one hosted by Ron Jeremy, right? Or was it the first one they did in like season 3 or 4 or whatever? Regardless, they're great episodes.

I don’t remember Ron Jeremy. It’s a clip show with some new material that has Bourdain sitting in a set that’s supposed to look like a porn theater. The clips cover what are supposed to be the most decadent dishes featured on the show.

In that episode Eric Ripert ("The Ripper" on the show) demonstrates an off-menu dish that I've made at home; linguine pasta with sea urchin sauce and Osetra caviar. We don't actually like sturgeon caviar that much (not that we've ever eaten much of it), so I made the dish using tobiko, or flying fish roe. I made it a couple years ago, long before I started taking photos of my cooking, but it looked pretty good.